“Modern chicken has no flavor” — let’s make it in a lab

On modern food processing and flavouring, and why it’s a necessity.  

“Modern chicken, he grumbled, has no flavor. “They grow them so fast, they don’t have time to develop flavor,” he said. And chicken — even tasteless, scrap stuff — is more expensive than soy. To get HVP, a de-oiled soybean meal (or cornmeal) is boiled in large vats of hydrochloric acid for six hours, wrenching apart protein molecules into amino acids. Corn syrup can be added to the mixture to yield a more intense browning flavor. The solution is then neutralized with sodium hydroxide, which leaves the final product with an abundance of sodium. (In response to the food industry’s emphasis on sodium reduction, some HVP makers have tried to produce lower-sodium versions, with varying degrees of success.) Yeast extracts are made in a similar fashion, although no chemicals are needed. Yeast cells are killed with an excess of salt and heat, triggering the organism’s own enzymes to break down its protein into amino acids. Hence the term autolyzed (self-digested) yeast extract.”

“Modern chicken has no flavor” — let’s make it in a lab

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s